Stew of Fennel
Submitted by theenak8
Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that’s ready in an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of quiet, sophisticated dish that makes you feel like you’re sitting in a French bistro on a rainy Tuesday afternoon.
Fennel bulbs get blanched first, then seared in butter and olive oil until golden. Caramelized pearl onions and carrots join the party, and everything simmers together in stock until meltingly tender.
The anise sweetness of the fennel softens into something gentle and earthy, and the whole thing comes together in about an hour with barely any effort.
Pro Tips
- Don’t remove the core from the fennel wedges. It holds the pieces together during browning and simmering.
- Save those feathery fennel fronds for garnish. They add a fresh pop of color and a mild herbal note.
- Brown the fennel in two batches. Crowding the skillet means steaming instead of searing, and you want that golden crust.
Variations
- Fennel and White Bean Stew: Add a can of cannellini beans in the last 10 minutes of simmering for a heartier, protein-rich version.
- Creamy Fennel Stew: Stir in a few tablespoons of creme fraiche at the end for a luscious, velvety finish.
Ingredients
Directions
Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler.
Cut each bulb into 8 wedges, but do not remove the core.
Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes.
Remove with a slotted spoon, blot with paper towels and set aside.
In a large cast-iron or non-stick skillet, heat ½ tablespoon butter and ½ tablespoon oil together over medium high heat.
Add half the fennel and sauté until nicely browned on all sides, about 8 minutes.
Transfer to a dish and reserve.
Repeat with the remaining butter, oil and fennel.
Add onions to the skillet, sprinkle with sugar and sauté shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.
Return the fennel to the skillet; add carrots and 1 cup stock.
Season with salt andamp;amp; pepper and simmer, covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist.
Garnish the fennel fronds or parsley.
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